Directions

Add the zucchinis and eggplants and cook for 5 mns until softer. Set aside.

Heat 2 more tsp olive oil and then add the garlic, peppers and shallots. Cook for 3 to 4 mns, until softer.

Add the tomatoes and mix well. Cook for 5 mns before adding the zucchinis and eggplants again. Season with salt and pepper.

Add the chopped herbs, the bay leaf and the tsp of sugar, and cook uncovered on low heat for 1 hour.

Note: I usually sprinkle coarse salt on the eggplants placed in a sieve, and let them on the side like this for 30 mns minimum. It helps with their cooking. In French, this technique is called dégorger les légumes. (légume = vegetable)